腰果曲奇餅 CASHEW NUT COOKIES

Name: 腰果曲奇餅 CASHEW NUT COOKIES
Yield: 9人以上
Ingredients: 170g Cashew butter腰果醬; 220g Plain flour麵粉; 135g Butter牛油 (cut into small bits); 120g Brown sugar原蔗糖; pinch Sea salt海盐; 1/2 TS Baking powder發粉; 1/4 TS Baking soda蘇打粉; 35g Crushed roast cashew 腰果碎nuts; one Small egg beaten細蛋; 1/2 TS Vanilla bean paste云利拿醬; 30-35 Whole raw cashew nuts完隻生腰果

2019 年 02 月 22 日發佈列印

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腰果曲奇餅，糖的份量可隨意再減少，用腰果醬和加入腰果碎，所以味道特別香濃，喜歡吃腰果的人是不能放過的，送禮非常合適。
#香港人在英國
#profoundlyinlovewithfood
www.dragonmama.co.uk

食材（9人以上） 1小時以上

- 食材
- Cashew butter腰果醬 170g
- Plain flour麵粉 220g
- Butter牛油 (cut into small bits) 135g
- Brown sugar原蔗糖 120g
- Sea salt海盐 pinch
- Baking powder發粉 1/2 TS
- Baking soda蘇打粉 1/4 TS
- Crushed roast cashew 腰果碎nuts 35g
- Small egg beaten細蛋 one
- Vanilla bean paste云利拿醬 1/2 TS
- Whole raw cashew nuts完隻生腰果 30-35

1Sift the flour, baking powder and baking soda into a mixing bowl. Add the butter, then rub together until the texture resembles fine breadcrumbs.
2Add pinch of sea salt and the sugar into the flour mixture, mix well.
3Make a well in the centre, add the crushed cashew nuts, cashew butter, half the egg and the vanilla bean paste.
4Then knead gently until dough comes together. Wrap in cling film and chill for 30 minutes.
5Place a piece of parchment paper on a large baking tray.
6After 30 minutes, divide the dough into small bits, around 20-22g each, you will get approx 30 cookies. Roll each into a ball and flatten to about ¼ inch thick. Place them on the parchment paper. Leave some space between each cookie.
7Preheat the oven to 170C.
8Press one raw cashew nut in the middle of each cookie, brush the top of the cookies and cashew nuts with the remaining egg.
9Baked for 12 to 15 minutes or until lightly brown. Transfer to a wire rack to cool.
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